Ratings, Reviews & Comments
"I have always struggled to end up with a lean tender rosted joint in the oven.
I tried this recipe searing the sides first then placing in a pyrex dish with a lid with seasoning ,crushed garlic , stock cube and red wine half covering the joint.
This can be then cooked on a hot plate leaving the oven empty for other the rest of the meal.
The best beef i have had for years!.
It cannot be sliced too well because it falls apart !"